ArticleJournal of food science and technology2014
Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed, 15 citations in OpenAlex.
- High resolution melting is a useful tool to detect animal species sources of various milk types.Journal of food science and technology · 2023Article
- Trends in dairy and non-dairy probiotic products - a review.Journal of food science and technology · 2015Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Performance of bulk freeze dried (BFD) cultures of dahi (D) and yoghurt (Y) either with or without probiotic cultures (AB -Lactobacillus acidophilus and Bifidobacterium bifidum) in standardized milk of cow and buffalo was evaluated. In buffalo milk, significantly (p < 0.05) low viable count of probiotic culture combination of dahi cultures (DAB) over non probiotic combination (D) was noticed; whereas, difference in counts of yoghurt culture combinations Y and YAB was not significant. The culture activity of D and DAB was similar in both types of milk, however, the volatile acidity (VA) produced by combination D was higher (32.5 ml/50 g sample) in buffalo milk than in cow milk (29.2 ml/50 g sample). Whereas, DAB produced very low amount of VA (16 ml/50 g sample) both in cow and buffalo milk. The diacetyl and tyrosine contents produced by either D or DAB in cow or buffalo milk were in the same order. Although Y and YAB produced slightly more VA in buffalo milk than in cow milk, significant change in the performance of yoghurt cultures (Y or YAB) both in cow and buffalo milk was not noticed. However, the VA and acetaldehyde produced by YAB either in cow and buffalo milk was higher than that by combination Y. Addition of probiotic cultures significantly enhanced the production of acetaldehyde content in both types of milk. Difference in tyrosine content in yoghurt made either with cow or buffalo milk was not significant. Overall, the present study indicated that the BFD cultures can be used to prepare dahi or yoghurt either from cow or buffalo milk, without affecting the biochemical profile of these products.
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Registered trials
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